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Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global bakery industry.
At International Bakery, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of artisan and industrial baking.

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Handtmann 2026_dosing_VF 804 S and DV 85-1

Südback Exhibitor Spotlight – Handtmann

Under the motto “Future? Let’s bake it together.”, Handtmann will be presenting flexible production solutions for the bakery trade and medium-scale producers in Hall 5, Stand 5B53 at südback 2026.  
DELIFRANCE_Assortment

Vandemoortele and Délifrance unite

Vandemoortele and Délifrance can now operate as one following clearance of their transaction by the UK Competition and Markets Authority (CMA), marking the start of a new chapter for the two bakery businesses.
FRITSCH 100

Fritsch – Celebrating 100 Years!

In the world of bakery technology, the name FRITSCH has been synonymous with German engineering and dough processing for 100 years.  
Croissants St Pierre

St Pierre Launches Filled Croissants

St Pierre, the UK’s fastest-growing continental bakery brand, is expanding its portfolio with the launch of St Pierre Chocolate & Hazelnut Filled Croissants, securing listings across Tesco, Asda, Sainsbury’s and Co-op.
SIAL

SIAL: The Next Food Chapter

Jean-Gabriel Mollard, Director of SIAL Paris, explores how innovation, technology and changing consumer expectations are reshaping bakery and snacks 
Rise Baking

Rise Baking Company Announces Relocation

Rise Baking Company, home to some of the baking industry’s most trusted brands and a leading manufacturer for in-store bakeries and foodservice operators
Fillings

Fillings, Flavours and Functionality

Senior Editor Joseph Clarke examines how fillings, toppings, and flavour systems are evolving into critical functional components within sweet bakery manufacturing 
Hydrogen Baked

AMF Makes Hydrogen-Fired Baking Breakthrough

AMF Den Boer, in close cooperation with Kiwa Technology, Bimbo Portugal, and Grupo Bimbo Corporate, is proud to announce the successful testing of a full retrofit of a baking zone in an existing bread oven using Direct Hydrogen Fired (DHF) burners.
Fritsch

FRITSCH Solutions for Midsized Bakeries  

Stefan Praller of FRITSCH Bakery Technologies discusses how FRITSCH is helping medium-sized bakeries improve flexibility, automation, and product quality with scalable dough processing 
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